By Tara Bench and Khalil Hymore
Our lean turkey meat loaf is packed with fresh veggies, which add nutrients and keep it moist.
Prep: 25 minutes
Total: 4 hours 25 minutes
1 1/4 pounds ground turkey breast
1 medium onion, grated
1 carrot, grated
1 small zucchini, grated
1 clove garlic, minced
1 egg, beaten
1/2 cup quick-cooking oats
4 tablespoons low-sodium chicken broth
2 tablespoons plus 1/2 teaspoon Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons tomato paste
1/2 cup apricot jam
1. Press a 24-inch-long piece of nonstick aluminum foil, dull side up, into a 6-quart slow cooker, leaving the ends hanging over the sides. In a large bowl combine turkey, onion, carrot, zucchini, garlic, egg, oats, 2 tablespoons broth, 2 tablespoons Worcestershire sauce, Italian seasoning, salt, and pepper. Form mixture into a 9-by-5-inch loaf and place in slow cooker. Cover and cook 2 1/2 hours on HIGH or 4 hours on LOW.
2. Using the foil, carefully lift meat loaf out and transfer to a platter. Whisk together tomato paste, jam, 1/2 teaspoon Worcestershire, and 2 tablespoons broth; brush mixture on top of meat loaf.
Nutrition facts per serving: 260 calories, 2.5g total fat, 0.5g sat fat, 537mg sodium, 33g carbs, 81mg chol, 26g protein, 3g fiber